V
ViNand
Ingredients:
900 g red potatoes, wash
2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1/2 teaspoon freshly ground black pepper
3 hard boiled eggs
1 small stalk of celery
1/4 cup chopped pickled cucumbers
3 green onions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Cooking:
Place the potatoes in a pot of water to coat. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin knife or toothpick is inserted into the potatoes and removed without resistance, from 25 to 30 minutes. Drain, rinse under cold water and drain again. Allow to cool slightly.
Dice warm potatoes with a serrated knife into 2 cm cubes. Put them in a bowl, season with vinegar, salt and pepper. Cut the eggs, celery and pickles into 1/2 cm slices and finely chop the green onions. Add to potatoes with parsley. Add mayonnaise and mustard, and mix until all ingredients blend well. Cover and refrigerate before serving.
Most potato salads are prettier and taste better when made with low-starch red potatoes. For a classic American potato salad, you can use any size of this variety, but small young potatoes should be cooked for 10-15 minutes less than large, so choose a potato that is about the same size if possible.
900 g red potatoes, wash
2 tablespoons of red wine vinegar
1/2 teaspoon of salt
1/2 teaspoon freshly ground black pepper
3 hard boiled eggs
1 small stalk of celery
1/4 cup chopped pickled cucumbers
3 green onions
2 tablespoons chopped fresh parsley
1/2 cup mayonnaise
2 tablespoons Dijon mustard
Cooking:
Place the potatoes in a pot of water to coat. Bring to a boil, cover and simmer, stirring to ensure even cooking, until a thin knife or toothpick is inserted into the potatoes and removed without resistance, from 25 to 30 minutes. Drain, rinse under cold water and drain again. Allow to cool slightly.
Dice warm potatoes with a serrated knife into 2 cm cubes. Put them in a bowl, season with vinegar, salt and pepper. Cut the eggs, celery and pickles into 1/2 cm slices and finely chop the green onions. Add to potatoes with parsley. Add mayonnaise and mustard, and mix until all ingredients blend well. Cover and refrigerate before serving.
Most potato salads are prettier and taste better when made with low-starch red potatoes. For a classic American potato salad, you can use any size of this variety, but small young potatoes should be cooked for 10-15 minutes less than large, so choose a potato that is about the same size if possible.